Kiwi Guacomole

For last week's "Food as Medicine" group, we were focusing on fruit and one of the recipes we made was Kiwi Guacomole. Adding a kiwi to the guacomole reduces the fat density of the guacamole and also adds other nutrients - especially Vitamin C as kiwis as high in Vitamin C.

Another benefit of adding the kiwi - aside from nutrition, and taste, is that the Vitamin C from the kiwi stops the avocado going brown. I had some for three days and it was still green with no brown at all. The Vitamin C was acting as an antioxidant to the guacamole. Seems like we should eat it and get those benefits in us!

So here's the recipe. Adding 2 kiwis makes not as firm as regular guacomole so if you like it firmer, just add one.

Place all the ingredients in a blender or food processor and blend briefly just on the lowest speed. You don't want to liquidize it, so just go slow. Alternatively, you can do more cutting of the ingredients and then just mash them up the in a bowl, using a potato masher or pastry blender.

You can also add white beans to this, to thicken it, or garden peas. I often add other veggies - all of which reduce the fat density and make for a healthier guacamole.